Go Back
+ servings
Print
chia seed pudding close up with spoons

Coconut Milk Chia Seed Pudding

Coconut milk chia seed pudding can be made by simply combining ingredients in one glass jar!  With blueberry and raspberry sauce, this red white and blue healthy treat is perfect for Summer time fun!

Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
refrigerate 2 hours
Servings 4
Author sherry brubaker

Ingredients

  • 5 TBS chia seeds
  • 1 13.5 oz can of full fat coconut milk
  • 1 TBS honey
  • 1/2 tsp cinnamon

Blueberry Sauce

  • 1 cup frozen blueberries
  • 1 TBS honey

Raspberry Sauce

  • 1 cup frozen raspberries
  • 1 TBS honey

Instructions

  1. Shake and open can of coconut milk, and pour it into a large mason jar. Add chia seeds, honey and cinnamon to the milk. Put a lid on the jar.

  2. Shake the jar to combine all ingredients, then place in the fridge for 2 hours to allow chia seeds to absorb the liquid. Give the jar a shake once and a while to prevent clumping.

  3. In a small pot, place blueberries and honey over medium heat. Allow to cook for 15 minutes while it boils down to a syrup. Remove the blueberry syrup and place in a glass jar in the fridge.

  4. In a small pot, place raspberries and honey over medium heat. Allow to cook for 15 minutes while it boils down to a syrup. Remove the raspberries syrup and place in a glass jar in the fridge.

  5. When chia seeds are ready, layer the sauces and chia seed pudding in a cup, sprinkle your favorite toppings over it, serve! Mangia!